Directions

In a saucepan, bring the chicken broth to simmer. Add in the celery, onion, and cabbage. Simmer, stiring occasionally, till the celery is soft.

Heat the peanut oil in a large skillet or possibly wok. Saute/fry the mushrooms till they begin to soften. Add in the bean sprouts; cook and stir till they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add in the molasses and soy sauce. Stir and cook, adding sufficient broth to keep it moist and loose.

Heat the butter in a small pan over medium-high heat. Cook the Large eggs till hard, with minimal stirring. You want an "egg pancake". Remove the Large eggs from the pan, season to taste, and slice into thin strips.

Dissolve the cornstarch in the remaining chicken broth. Stir into the vegetables in the wok, and stir as the mix thickens. Add in torn chicken and heat through.

To serve, put a layer of chow mein noodles on each plate and heap with the chicken and vegetable mix. Top with the shreds of Large eggs.